1lb black beans
1 medium onion
1 green bell pepper
6 cloves garlic
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon oregano
5 cups Vegetable broth
Sort out any bad black beans or stones. Cut onion in chunks. Cut bell pepper into chunks. Cut carrots into 1-2 inch pieces.
Put all ingredients in instant pot.
Cook on pressure in instant pot for 40 minutes.
When timer goes off wait for instant pot to depressurize.
Remove “some” liquid and save it in case needed when blending. This is not an exact science here. The idea is once blended you want a nice smooth texture. By removing some of the liquid you prevent the mash from being too runny.
Blend with an immersion blender. If the mash is too thick add back some of the liquid and continue blending to your desired consistency.
Enjoy immediately. Can be stored in the refrigerator and reheated to use later. Makes a great dip for chips, a side dish or an ingredient on tacos.